The nominees for the Nils Foss Excellence Prize and Talent Prize 2019

We are proud to present the nominees for this year’s Nils Foss Excellence Prize, as well as the Nils Foss Talent Prize.

The nominees for the Nils Foss Excellence prize


Professor Milena Corredig
Professor, Department of Food Science, and iFOOD Center Leader, Aarhus University


Professor Milena Corredig is an internationally recognised researcher with a multidisciplinary and innovative mindset, encompassing both academia and industry.
Professor Corredig’s research approach is unique, finding novel ways to study the complexity of structures in food on the molecular and supramolecular level, with a focus on colloids and soft materials. This includes how to control, manipulate, and use them during processing to deliver the best quality and functionality.
Corredig’s research has delivered information on key mechanisms critical to design better processes, novel and better ingredients, and better and more climate friendly foods.
The cross-disciplinary and entrepreneurial approach, paired with a strong expertise within physical chemistry of food, adds value to the broader fields of food science and connects the domains of food biochemistry, food processing and material science.


Professor Roy Goodacre
Professor of Biological Chemistry, University of Liverpool



Professor Roy Goodacre's research contributions are broadly within analytical chemistry applied to central biological questions. Goodacre has been instrumental in establishing mass spectrometry-based metabolomics for long-term studies and employs these methods for clinical and plant studies, as well as for understanding microbial systems.
Goodacre has developed a variety of different Raman spectroscopy approaches for bioanalysis with a particular focus on metabolite quantification and chemical image analysis, and has pioneered the use of surface enhanced Raman scattering for the detection and discrimination of bacteria.
Professor Goodacre has been first mover in order to use and develop new chemometric and machine learning techniques, as well as network-based analyses required to turn data into knowledge. Research within biotechnology, systems biology and synthetic biology is used as the basis for novel and innovative solutions for measuring complex systems. These innovative analytical technologies are relevant especially to food safety.


Professor David Julian McClements
Distinguished Professor, Department of Food Science, University of Massachusetts


Professor David Julian McClements has made innovative contributions to a number of important areas in food science and technology throughout his career and has used physics, chemistry, and biology to improve the quality, safety, and healthiness of foods.
A significant achievement has been to pioneer and popularise the application of structural design principles to enhance the quality, safety, nutrition, and sustainability of what we eat. McClements has used food architecture to design foods at the nanoscale to build functional foods with the desired physicochemical, sensory, physiological properties and nutritional profile.
Professor McClement’s research in functional foods has contributed to improved quality, safety, sustainability, and healthiness of the food supply, and has served as a paradigm for many other researchers in the field. Further, broad collaborations with the food industry has led to implemented research findings in practice.






The nominees for the Nils Foss Talent Prize


Tomas Laursen
Assistant Professor, Department of Plant and Environmental Sciences, University of Copenhagen



Assistant professor Tomas Laursen is at the very forefront of studying biosynthetic enzyme complexes in plants, termed metabolons. Understanding how plants synthesize bioactive compounds will enable future generations of crops with improved nutritional value and lower toxicity suitable for both food and feed. Furthermore, Thomas Laursen is deciphering how plants are able to produce highly complex molecules with extreme precision, which holds a huge potential for a sustainable production of valuable plant bioactive compounds in green microorganisms such as cyanobacteria and algae.



Shyam Suwal
Assistant professor, Department of Food Science, University of Copenhagen



Assistant professor Shyam Suwal has 8 years of international experience in fundamental and applied research in food science, mainly in dairy products and processes. Current research projects centre around the utilisation of membrane separation and non-thermal processes for the production of novel food and dairy products especially from industrial by-products such as proteins, bioactive peptides, and certain prebiotics.
The aim is to develop novel and sustainable dairy processing technologies and ingredients and to produce milk or whey protein concentrates including all constituents and (partial) removal or enrichment of certain constituents to change not only the concentration level, but also the balance between constituents.



Qian Janice Wang
Assistant professor, Department of Food Science, Aarhus University



Assistant professor Qian Janice Wang takes an interdisciplinary approach to innovative multisensory food research, studying the role of the brain flavour system, and strategies to nudge people towards better food qualities and healthier eating behaviours. With a background in computer science, and drawing on experimental psychology, and neuro- and sensory science, Wang’s aim is to develop ‘a theoretical model of human multisensory flavour perception’ for food quality assessment.